EATING OUT The Pink Poppadom is meant to serve contemporary fusion cuisine, which can be further explained as globalised Indian
O ver at The Pink Poppadom, they take their colour really seriously. The room is an explosion of pink orchids, pink net, pink lace, pink frills, the works. Even the complimentary crispies that you are served after being seated are pink.
If the Playboy mansion were a durbar it would look much like The Pink Poppadom. Which could only mean one thing — they got it right. In the sense that, The Pink Poppadom is meant to serve contemporary fusion cuisine, which can be further explained as globalised Indian food – I suggest you continue reading.
The menu card of The Pink Poppadom is fun and flirty, with drinks like “Horn OK Please”, the “Imli Margherita”, and a “Kachumber Cooler”. I would very expressly recommend the “watermelon mojito”, a cool, summery concoction, with real watermelon pieces.
What one tends to like about The Pink Poppadom is how they do it all in style. Everything is a pre-meditated and carefully calculated measure to impress the pink pants off of you.
The soup was your regular “mulligatawny soup”; in amma's words rasam. But what came in your bowl was a symmetrical yin-yang of mustard yellow and red. One half was mulligatawny, the way you like it, peppery and warm, the other half was mulligatawny that had been coloured a deep red with beetroot, still peppery and warm.
The Pink Poppadom surprised the reluctant vegetarian in me. “Ricotta kebab”, a creamy blend of hung curd, ricotta cheese, its monotony broken by the tomato salsa and chilli flakes. But what surprised me further was the “fig and walnut seekh”. I for one do not understand the concept of fruit in food, for instance, pineapple in pizza or pomegranate in curd rice.
But the “fig and walnut seekh” was crumbly, like a well baked tart, yet did not give away the fact that it was fruit masquerading as a kebab.
The Pink Poppadom also shocked the hardcore non vegetarian in me. So while the “Nilgiri Lamb” generated some interest, with its smoky tandoor goodness and the visually appealing sight of a rack of lamb sitting regally on a bed of braised canneli beans, the squib of the evening was the “Coorg chicken”.
It's all flair and fun with kulcha and naan. The “basil pesto kulcha”, “rosemary garlic naan”, and croissant paratha” is The Pink Poppadom's take on assorted Indian breads. The rich and flaky “croissant paratha” was ideal, with the light-weight “tofu mappas” – little bits of tofu, corn and peas in a playful coconut sauce. “Basil pesto kulcha” is a soft puff of herbs and spices, and teamed with the “mushroom khatta pyaz” with button mushrooms and pickled red shallots, it was a Bollywood bite, with a whole multitude of flavours packed in one shot.
Dessert was a spectacle. An ordinary baked Alaska where the layers have gone desi with rasmalai, ice-cream and meringue. The body of diabetic decadence was coated with a foamy concoction of sugar and egg white and then flambed at your table. Which brings me back to what I said at the beginning.
At The Pink Poppadom… they do it all in style.
The Pink Poppadom is at Hotel Ista, #1/1, Swami Vivekanand Road, Ulsoor. Call 25558888
CATHERINE RHEA ROY